Beetroot Raita Orzo Salad

Our spin on the Barbie pasta trend! A vibrant pink beetroot raita stirred into orzo. The sweetness of the beets contrasts with the creamy yoghurt while sumac adds a lemony kick. Serve on its own or it pairs perfectly with grilled halloumi, chicken or fish. This dish is easily veganised with vegan yoghurt.

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Ingredients

orzo 300 g
cooked beetroot 250 g (grated)
Greek yoghurt 200 g
sumac 2 tsp
fresh basil 1 handful (torn)
sea salt pinch

Method

Cook the orzo according to the packet instructions. Drain and set aside
Meanwhile, make the beetroot raita. Coarsely grate the beetroot. In a bowl mix the beetroot with the Greek yoghurt and half the sumac. Season to taste with salt and pepper
Stir the beetroot raita into the cooked orzo
Tear the basil leaves and scatter on top with the rest of the sumac. This keeps well in the fridge for up to 3 days. Serve at room temperature or straight from the fridge. Enjoy!

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Ingredients

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